Sesame Free Lemon Garlic Shrimp
Bright, buttery, and loaded with garlicky citrus flavor, this skillet shrimp is the kind of weeknight dinner that feels way more impressive than the effort it takes. The sauce comes together from a short list of clean, straightforward ingredients — garlic-infused olive oil, dry white wine, fresh lemon juice, and a knob of butter — so there's no hunting labels for hidden sesame oil or tahini-based marinades that sneak into so many restaurant-style shrimp dishes. The technique is simple but smart: sear the shrimp fast over high heat, build a glossy pan sauce from the fond and wine, then toss everything back together for a final coat. Red pepper flakes add just enough heat, while lemon zest keeps the whole dish tasting fresh and lively rather than heavy. Finishing with chopped flat-leaf parsley and sliced scallion greens gives it color and a mild oniony bite that ties the whole plate together. Serve it straight from the skillet with lemon wedges alongside crusty bread, pasta, or rice to soak up every drop of that sauce.
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Learn more →Ingredients
4 servings
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- 3 tbsp garlic-infused olive oil
- ½ tsp red pepper flakes
- ½ cup dry white wine
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 2 tbsp unsalted butter
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp fresh flat-leaf parsley, roughly chopped
- 4 scallions, green tops only, thinly sliced
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the shrimp dry with paper towels and season evenly with the salt and black pepper.
- 2
Heat the garlic-infused olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the red pepper flakes and cook, stirring, until fragrant, about 30 seconds.
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